I usually marinate my steak in worchestershire, with garlic, and oregano. Sometimes I just use Italian Dressing. I usually let them marinate for a couple hours at least.
Aside from the other marinade ingredients others (worcestershire most importantly) have mentioned, I also put some honey on mine. It doesn't really make the steak sickeningly sweet, but I think it makes the steak's color even more beautiful:D
cinnamon wrote:We had rib-eye steaks last night that were simply seasoned with McCormick's Montreal Steak Seasoning. I agree with simscooks, good steaks don't need to be marinated. A little Lawry's garlic salt with parsley might be all you need.
But other cuts of beef might need favor, like round of beef and tenderloin. Those cuts have lean, and so don't have as much natural beef flavor. While not steak, we make a mean cubes of beef round by marinating 1/2" cubes in a mix of garlic, soy sauce, fish sauce and soy oil; and then grill on skewers.
But other cuts of beef might need favor, like round of beef and tenderloin. Those cuts have lean, and so don't have as much natural beef flavor. While not steak, we make a mean cubes of beef round by marinating 1/2" cubes in a mix of garlic, soy sauce, fish sauce and soy oil; and then grill on skewers.
I use McCormick Seasoning as well. There seasonings are really good on steak.
i use a lot of variations but somethings are must for me like
olive oil, vinegar and paprika or some other kind of spice.
olive oil, vinegar and paprika or some other kind of spice.